Macaroni & Broccoli with Anchovies

Don’t let the anchovies scare you off. They dissolve completely into the hot olive oil and leave behind nothing but deep, salty savory flavor. No fishy taste, no visible pieces. Just pure umami that makes the broccoli and pasta taste ten times more interesting.

The technique is classic Italian home cooking. Garlic gets sautéed in olive oil until golden, anchovy fillets go in and melt into the fat with a stir, then the cooked broccoli joins and soaks up all that garlicky, anchovy-infused oil. Pour it over the macaroni, hit it with Parmesan, and eat.

Cooking the broccoli in the pasta water is a smart shortcut. The starchy water seasons the broccoli and the residual starch helps the oil cling to the macaroni instead of sliding to the bottom of the bowl.

Chef Tips

• Remove the garlic once it’s golden. Leave it in and it turns bitter, which throws off the whole dish.
• Let the anchovies dissolve fully. Stir them in the oil and they’ll break down into a paste in about a minute. If you see whole pieces, keep stirring.
• Be generous with the olive oil. It’s the sauce. Too little and the pasta tastes dry.
• Finish with a good amount of grated Parmesan. The salty cheese and the anchovy oil are a natural pairing.

Variations

• Red pepper flake kick: Add a pinch of red pepper flakes to the garlic oil for a spicy aglio e olio-style version.
• Orecchiette swap: Use orecchiette instead of elbows. The cup shape catches the broccoli bits and pools the oil perfectly.